mcmicha Posted June 25, 2015 Share Posted June 25, 2015 I made clarified butter myself for the first time yesterday. After setting in the fridge overnight I see that there is a lighter layer on the bottom of the dish it is stored in. Does anyone know if this means that I didn't manage to get all the milk protein out when skimming and straining? Or is there some other reason this forms? Link to comment Share on other sites More sharing options...
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